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Home » Appetizers & Snacks » Pumpkin Hummus without Chickpeas (Paleo & Vegan)

Pumpkin Hummus without Chickpeas (Paleo & Vegan)

November 15, 2019 by Madalina Voicu 7 Comments

Close up of paleo pumpkin hummus in white bowl sprinkled with paprika and cumin seeds on a wooden cutting board next to chopped veggie sticks

This paleo pumpkin hummus made without chickpeas is a great creamy, savory yet tangy snack. If you're looking for a delicious and nutritious appetizer you'll love this garlicky dip!

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This paleo pumpkin hummus made without chickpeas is a great creamy, savory yet tangy snack. If you’re looking for a delicious and nutritious appetizer you’ll love this garlicky dip!

Close up of paleo pumpkin hummus in white bowl sprinkled with paprika and cumin seeds on a wooden cutting board next to chopped veggie sticks

I was a bit skeptical before I prepared it because I’ve never made cauliflower and pumpkin hummus dip without chickpeas before. But it turned out really good and it definitely resembles the classic chickpea hummus. If you are a garlic lover (like I am) you will surely enjoy this dip. They pair great with some homemade paleo almond herb crackers!

Why I Love this Recipe

  • It reminds me of the “real” hummus, only it has no legumes…just veggies and spices.
  • The recipe is easy to prepare and you don’t need to spend much time in the kitchen.
  • This dip is suitable as an appetizer and can be perfect if you’re throwing a party. It is also excellent for a quick snack in the afternoon, accompanied by some carrot sticks.
  • It contains a looot of garlic. I like to add a ton of garlic cloves because I am a big fan, as previously stated.

Overhead view of paleo pumpkin hummus in white bowl sprinkled with paprika and cumin seeds on a wooden cutting board next to chopped veggie sticks

Recipe Tips

  • I like to make this dip with roasted veggies but it can also be prepared with steamed or even boiled cauliflower and pumpkin.
  • You can use only cauliflower or only pumpkin, but if its only pumpkin it may turn out a little bit sweet.
  • In case you don’t have raw pumpkin, you can use the canned alternative. The quantity remains the same.
  • The recipe can be tailored to suit everybody’s preferences. For example, you may add more or less garlic cloves. Or maybe 1/2 extra teaspoon of cumin seeds. Or more paprika. You may even make it hot by adding a chopped chili.
  • If you don’t have tahini on hand, but you do have sesame seeds, just grind 1 tablespoon sesame seeds in a spice grinder (or coffee grinder) or food processor.

How to Make this Paleo Pumpkin Hummus:

Pre-heat the oven to 400°F. Chop 1/2 a head of cauliflower into even pieces.

Chopped raw cauliflower on a wooden cutting board next to a knife

Line a baking tray with parchment paper. Place the cauliflower florets on the tray. Drizzle 1 tablespoon olive oil and sprinkle some salt over the cauliflower. Use a wooden spatula to mix.

Chopped cauliflower florets on a baking sheet lined with parchment paper with a wooden spatula

Place diced and peeled pumpkin on another tray. Bake both the cauliflower and pumpkin for 30 minutes at 400F. Once finished, set aside to cool.

Large chunks of pumpkin on a baking sheet lined with parchment paper

Transfer the cauliflower to a food processor and add the pumpkin, tahini, lemon juice, cumin seeds, 2 tablespoons olive oil, paprika and garlic cloves.

Roasted cauliflower and pumpkin cubes in a food proessor on a white wooden table next to half of a lemon and an olive oil bottle

Process until smooth. Season with salt and pepper to taste. Then serve!

Orange paleo pumpkin hummus sprinkled with paprika and cumin seeds on a wooden cutting board next to chopped veggie sticks

Did you like Pumpkin Hummus without Chickpeas (Paleo & Vegan)? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Instagram, Pinterest!

5 from 8 votes
Close up of paleo pumpkin hummus in white bowl sprinkled with paprika and cumin seeds on a wooden cutting board next to chopped veggie sticks
Print
Paleo Hummus Dip
Prep Time
10 mins
Cook Time
30 mins
 

This paleo pumpkin hummus made without chickpeas is a great creamy, savory yet tangy snack. If you're looking for a delicious and nutritious appetizer you'll love this garlicky dip!

Course: Appetizer
Cuisine: Mediterranean, Paleo
Keyword: pumpkin hummus, paleo hummus, paleo appetizer
Servings: 8 servings
Calories: 78 kcal
Author: Madalina Voicu
Ingredients
  • 1/2 head cauliflower cut into florets
  • 2 cups pumpkin cubes (or 2 cups canned pumpkin)
  • 3 tbsp extra-virgin olive oil divided
  • 1 tsp ground cumin
  • 1 tbsp tahini
  • 1 tsp lemon juice freshly squeezed
  • 1 tsp paprika
  • 4 garlic cloves
  • Salt and freshly ground pepper to taste
Instructions
  1. Pre-heat the oven to 400°F.

  2. Line a baking tray with parchment paper. Place the cauliflower florets on the tray. Drizzle 1 tablespoon olive oil and sprinkle some salt over the cauliflower. Use a wooden spatula to mix.

  3. Place diced and peeled pumpkin on another tray. Bake both for 30 minutes at 400F.

  4. Once they are finished, set both aside to cool for a bit.

  5. Transfer the cauliflower to a food processor and add the pumpkin, tahini, lemon juice, cumin seeds, 2 tablespoons olive oil, paprika and garlic cloves. Process until smooth.

  6. Season with salt and pepper to taste.

  7. Serve with veggie sticks.

Recipe Notes
  • I like to make this dip with roasted veggies but it can also be prepared with steamed or even boiled cauliflower and pumpkin.
  • You can use only cauliflower or only pumpkin, but if its only pumpkin it may turn out a little bit sweet.
  • In case you don't have raw pumpkin, you can use the canned alternative. The quantity remains the same.
  • The recipe can be tailored to suit everybody's preferences. For example, you may add more or less garlic cloves. Or maybe 1/2 extra teaspoon of cumin seeds. Or more paprika. You may even make it hot by adding a chopped chili.
  • If you don't have tahini on hand, but you do have sesame seeds, just grind 1 tablespoon sesame seeds in a spice grinder (or coffee grinder) or food processor. 
Nutrition Facts
Paleo Hummus Dip
Amount Per Serving
Calories 78 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 13mg1%
Potassium 231mg7%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 2592IU52%
Vitamin C 21mg25%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Paleo pumpkin hummus in white bowl sprinkled with paprika and cumin seeds on a wooden cutting board next to chopped veggie sticks

Pumpkin Hummus without Chickpeas (Paleo & Vegan)
Pin186
Share12
Yum8
Tweet
206 Shares

Filed Under: Appetizers & Snacks, Paleo, Vegan, Whole30 Tagged With: appetizers, dip, hummus, paleo, pumpkin

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Comments

  1. Wendy says

    April 4, 2020 at 5:06 pm

    5 stars
    Yet another recipe of yours that I really enjoyed! I made the banana pumpkin cookies today and since I had half a can of pumpkin puree left over and cauliflower in the fridge, I decided to make this as well. Currently enjoying with some celery and it has a nice kick from the garlic and cumin! I used more cauliflower when I made it to make up for the only 1 cup of pumpkin I had to work with, but it is very nice! Thank you!

    Reply
    • Hannah Healy says

      April 6, 2020 at 9:55 am

      Wonderful! So glad you enjoyed it Wendy!

      Reply
  2. Aimee Mars says

    November 16, 2019 at 4:10 am

    5 stars
    What a delicious hummus recipe and so perfect for this time of year! I actually love that it doesn’t have chickpeas in it. I can’t wait to add this to my next charcuterie board.

    Reply
  3. Amanda Wren-Grimwood says

    November 16, 2019 at 3:10 am

    5 stars
    This sounds like a great idea as those flavours go well with so many vegetables. Perfect Christmas dip!

    Reply
  4. Megan Ellam says

    November 16, 2019 at 12:00 am

    5 stars
    I am a massive hummus fan but have not seen pumpkin hummus before. I have saved this recipe to my must tries! Thanks for sharing.

    Reply
  5. Anjali @ The Picky Eater says

    November 15, 2019 at 10:02 pm

    5 stars
    I’ve never thought to make “hummus” without chickpeas but this recipe turned out great! I love that it’s made from veggies but tastes really close to a traditional hummus recipe. My kids loved this too!

    Reply
  6. Adriana says

    November 15, 2019 at 9:48 pm

    5 stars
    What a great way to use teh cauliflowre with the pumpkin. I bet this one is a keeper. Saving for cooking it next week.

    Reply

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Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy gluten-free, sugar-free, keto recipes and tips on healthy living. Sign up for my newsletter below for recipes, natural health info and my FREE Quit Sugar Ebook!

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